Creole Jambalaya

1 ½ lb. whole shrimp, cleaned and raw
2 T. butter
½ c. onion, chopped
¼ c. celery, chopped
1 c. raw rice
3 bay leaves
1 c. water including tomato liquid
1 c. ham, diced
¼ c. green bell pepper
2 cloves of garlic, minced
2 c. canned tomatoes, chopped (drain and reserve juice)
salt and cayenne pepper to taste

Sauté onion, green pepper, celery, and garlic in melted butter. Add shrimp and ham; fry about 5 minutes. Stir in tomato and cook 10 minutes. Stir in rice; add seasonings and liquid. Bring to a boil. Cover; simmer until rice is done, about 30 minutes.

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Remember Your Great Southern Chefs
by Chris Tramel


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